*  Exported from  MasterCook  *
           Prosciutto And Goat Cheese Timbales With Mixed Greens
 Recipe By     : Bon Appetit April 1995
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beans & Peas                     Bon Appetit Magazine
                 Cheese                           To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12      thin slices   prosciutto -- (12 to 16)
   10      ounces        soft fresh goat cheese -- room temperature
    2      ounces        cream cheese -- room temperature
      1/2  cup           chopped green onions
    8      ounces        haricots verts -- trimmed, cut
                         -- crosswise in half
    1      tablespoon    olive oil -- plus
      1/2  cup           olive oil
      1/4  cup           champagne vinegar -- or white wine
                         -- vinegar
    3      tablespoons   chopped shallots
   12      cups          mixed baby greens
 Line six 2/3-cup ramekins with plastic wrap, leaving overhang.  Line each ramek
 in with 2 slices prosciutto, overlapping in center and patching any holes with 
 extra prosciutto.  Stir goat cheese, cream cheese and 1/4 cup green onions in b
 owl until well blended.  Season generously with pepper.  Spoon into prepared ra
 mekins, dividing equally.  Fold prosciutto over to enclose.  Fold plastic over 
 to cover; press to compact.  Chill overnight.
 Cook beans in medium pot of boiling salted water until just crisp-tender, about
  4 minutes.  Drain; rinse with cold water and drain well.  Pat dry.  (Can be pr
 epared 1 day ahead.  Cover and chill.)
 Invert ramekins to release timbales.  Peel off plastic.  Heat 1 tablespoon oil 
 in large skillet over medium heat.  Add timbales, bottom side down.  Cover; coo
 k until cheese is just soft when top of timbale is pressed, about 5 minutes.  T
 ransfer to plate; let stand 1 hour to set up.
 Meanwhile, combine vinegar and shallots in small bowl.  Slowly whisk in 1/2 cup
  oil.  Season with salt and pepper.
 Combine greens, beans, 1/4 cup green onions and 2/3 cup dressing in large bowl;
  toss to coat.  Divide salad among 6 plates.  Top each with timbale.  Drizzle s
 ome of remaining dressing over each.
  MC formatted by Barb at Possum Kingdom using MC Buster & SNT
 Notes:  A great combination of flavors that makes an elegant first course--for 
 brunch or for dinner. The timbales need to be chilled overnight, so begin prepa
 ring this dish a day before serving.
 Converted by MC_Buster.
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